I wanted a change from hot dogs, so I made corn dog muffins. Adding some jalapenos to this kid-friendly recipe won over my husband, too.
—Becky Tarala, Palm Coast, FL
Takes: 25 min. • Makes: 9 muffins
1 pkg. (8 1/2 oz.) corn bread/muffin mix
2/3 cup 2% milk
1 large egg, lightly beaten
5 turkey hot dogs, sliced
1/2 cup shredded sharp cheddar cheese
2 Tbsp. finely chopped pickled jalapeno, optional
1. Preheat the oven to 400°. Line nine muffin cups with foil liners or grease nine nonstick muffin cups.
2. In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill the prepared cups three-fourths full.
3. Bake 14-18 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate any leftovers.
Freeze option: Freeze the cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 30-60 seconds or until heated through.
Per Serving: 1 muffin equals 216 cal., 10g fat (4g sat. fat), 46mg chol., 619mg sodium, 23g carb. (7g sugars, 2g fiber), 8g pro.
KiDS in the KiTCHeN
Preparing Cheddar Corn Dog Muffins? Let little ones line the muffin cups and stir the batter. Older kids can fill the cups.